No-Bake Healthy Breakfast Cookies are quick, filling, and made with simple ingredients. Add a chocolate drizzle on top to make them feel extra special!
author’s note
Cookies for Breakfast? Always.
I’m 100% a sweet breakfast person. Give me pancakes, French toast, or waffles and I’m happy. So when I first heard about breakfast cookies, I knew I had to try them.
These No-Bake Healthy Breakfast Cookies are perfect for mornings when I’m on the go, heading out on a hike, or just need something quick to grab. They’ve also become one of my favorite afternoon pick-me-ups.
They hit that sweet spot (literally) without giving me a full-blown sugar crash. Made with pantry staples, no baking, and no extra store trips required.
The texture is everything. Crunchy, chewy, nutty, and sweet. And if you drizzle a little chocolate on top? Game over.
No Bake Healthy Breakfast Cookie Ingredients
| Ingredient | What It Does / Tip |
|---|---|
| Peanut butter | Pick one you love straight from the jar. Slow-roasted and lightly salted gives great flavor. |
| Honey | Adds sweetness and helps everything stick together. |
| Vanilla extract | Boosts the flavor. |
| Salt | Enhances all the other flavors. |
| Old-fashioned oats | Best texture; skip steel-cut or quick oats. |
| Crisp rice cereal | Rice Krispies® or any crispy rice cereal adds crunch. |
| Oat flour | Just ground oats! You can blend old-fashioned oats to make your own. |
No-Bake Healthy Breakfast Cookie Tips
- Change amounts as needed. If the mix is too sticky, add more oats or oat flour. If too crumbly, add more nut butter or honey.
- This easy recipe can easily be modified with basic ingredients. Add flaxseed, chia seeds, protein powder, or hemp hearts by replacing some oats or oat flour.
- For extra flavor, leave out the chocolate drizzle and add 2-3 tablespoons of small mix-ins before shaping into cookies.
- Use a cookie scoop to easily form even, packed balls. After scooping, flatten the balls into cookies.
- When melting chocolate for the drizzle, use safe bowls for heating and microwave in quick bursts, stirring frequently to prevent burning.
Featured Comment
“I have made these a few times now. My boys love them. I have one with an egg allergy and it is so hard to find breakfast foods he can eat that are healthy. I left out one tablespoon of the honey and they are still sweet. Thanks so much for this recipe. It’s a family favorite.”
– Shelly
Storage
Leftovers?
Store no bake healthy breakfast cookies in an airtight container for 4-5 days (I like to keep them in the fridge) or freeze for up to 3 months.
More Easy No-Bake Recipes:
No-Bake Healthy Breakfast Cookies
Video
Equipment
Ingredients
- 1/2 cup creamy peanut butter see note 1
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup Rice Krispies cereal
- 1/4 cup oat flour or flax seeds, blend up regular oats in the blender—see note 2
- 1/2 cup old-fashioned oats not quick or steel-cut oats
- 3 tablespoons chocolate chips milk or dark chocolate
- Optional additions see note 3
Instructions
- In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20–30 seconds and stir until thoroughly combined. In the same bowl, add Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour, and if it is too dry, add a touch more peanut butter and/or honey.
- Optional Add-ins: Add 2 tablespoons of optional add-ins if desired (make sure if you add anything here, it is finely diced up first).
- Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment-paper-lined sheet pan. Repeat with all the mixture. Once you’ve got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.
- Optional Chocolate Drizzle: If desired, melt 3 tablespoons of chocolate chips in a microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use coconut flour in the place of the flax seed or the oat flour?
I’ve never tried that substitution in these so I really can’t say what that would do to the taste and texture.
Yum, these are soo good! And so easy to make 🙂
So happy to hear that!! Thank you Kelly!
Do you have the carbs, protein, fat and calorie count?
Dang…my roomie will be hounding me on the calorie/fat count…approximate count? They look so good.
Hey Toni! I would recommend plugging in the ingredients to My Fitness Pal to see the calorie and fat count of this recipe 🙂 Enjoy!
Made them today with crunchy peanut butter and LSA in place of the flaxseed. I also made them smaller and got around fourteen cookies because I wanted them more as a snack as opposed to breakfast. I saved the recipe because they’re so good. Thank you for the recipe.
Awesome!! So great to hear 🙂 Thank you Umm Salma!!
Loved these!! I added in shredded coconut, semisweet chocolate chips, and dried cranberries- tasted kind of like everything bars but tastes 10x better. Will definitely be making these again.
Ooo love your additions!! Thanks so much for the comment, I’m glad you enjoyed these 🙂
I saw this recipe on Pinterest about two weeks ago and I am now making it for the sixth time, (I think this time I’m going to make a double batch). My teenage daughter loves them, and they are so quick and easy to make. I use Skippy Natural Peanut Butter in them and it works great. I also put in a small handful of mini chocolate chips and a sprinkling of coconut. Yum, thanks for the recipe.
Yeah!!! So great to hear! I’m glad you’ve been enjoying these and I love your addition of coconut — that sounds great! Thanks for the comment! 🙂
I know this comment is late, but do you make them with regular flaxseed, or ground flaxseed? I made them with regular flaxseed and they turned out really good, but wondered of ground made a difference.
5 stars. These are just plain delicious. I’ve switched out the rice crispies for corn flakes, because that was all I had. I also made them oat free by adding more ground flaxseed and extra corn flakes (leaving out the oats). Still delicious. I think I’ve made 4 batches since discovering the recipe last week. So good!
Hi! I did a google search for healthy breakfast cookies and I came across this recipe. I just made them and they are fantastic!!! I look forward to having one of these tomorrow morning with a hot cup of coffee. Thank you!!
Hey Leslie! SO glad you were able to find these and enjoyed them! Thanks so much for taking the time to leave a comment and review 🙂
These are wonderful! Thank you for the recipe! My kiddo is crazy-allergic to peanut butter so I substituted almond butter and they are FANTASTIC! Thank you!
I’ve wanted to try these with almond butter – what a great idea! Glad you loved them and can’t wait to try that out next time 🙂